Are you ready to spice up your mealtime with a dash of West African flair? Look no further! Jollof rice, a staple dish in many Nigerian and Ghanaian households, has captured the hearts (and taste buds) of people around the world. And today, we’re celebrating its spicy charm by sharing 20 mouth-watering jollof rice recipes that are perfect for every occasion.
From classic combinations to innovative twists, these recipes showcase the versatility and bold flavors of this beloved dish. Whether you’re a seasoned foodie or just looking to spice up your weeknight meals, these recipes will inspire you to get creative in the kitchen. So, without further ado, let’s dive into our collection of 20 spicy jollof rice recipes!
Classic Nigerian Jollof Rice
Classic Nigerian Jollof Rice Recipe
Jollof rice is a staple dish in Nigerian cuisine, and this recipe brings you the most authentic and flavorful version of this West African classic. With its vibrant red color and savory spices, this one-pot meal is sure to become a favorite.
Ingredients:
– 2 cups uncooked long-grain rice
– 4 cups water
– 1 large onion, chopped
– 2 Scotch bonnet peppers (optional), chopped
– 2 tablespoons vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Rinse the rice in a fine-mesh sieve until the water runs clear.
2. Heat the oil in a large, heavy-based pot over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the Scotch bonnet peppers (if using), cumin, paprika, salt, and pepper; stir to combine.
5. Add the rice and water to the pot, stirring well to combine.
6. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
7. Simmer for 20-25 minutes or until the liquid has been absorbed and the rice is tender.
Cooking Time: 20-25 minutes
Ghanaian Jollof Rice with Chicken
A classic West African dish, Ghanaian Jollof Rice with Chicken is a flavorful and aromatic one-pot meal that’s perfect for a quick dinner or lunch. This recipe combines the bold flavors of tomatoes, peppers, onions, and spices with tender chicken and fluffy rice.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 medium bell peppers, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
2. Add the onions, bell peppers, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Stir in the diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Add the rice and chicken broth; stir well. Cover and cook for an additional 15-20 minutes or until the rice is tender.
Cooking Time: 40-45 minutes
Vegetarian Jollof Rice with Mixed Vegetables
This flavorful one-pot dish combines the vibrant colors and textures of mixed vegetables with the comforting warmth of jollof rice. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
– Mixed vegetables (such as carrots, peas, corn, and green beans)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mixed vegetables, diced tomatoes, tomato paste, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add rice and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
5. Fluff with a fork and garnish with parsley or cilantro, if desired.
Cooking Time: 30-40 minutes
Spicy Jollof Rice with Shrimp
Jollof rice is a staple dish in many West African countries, and adding succulent shrimp takes it to the next level. This spicy jollof rice recipe combines the flavors of tomato, pepper, and spices with juicy shrimp for a mouthwatering meal.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 can (14 oz) diced tomatoes
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and Scotch bonnet pepper; cook until softened (3-4 minutes).
3. Add cumin, paprika, salt, and black pepper; stir for 1 minute.
4. Add diced tomatoes, water, and cooked rice to the saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until the liquid is absorbed.
5. Cook shrimp in boiling water for 2-3 minutes or until pink and tender. Drain and add to the jollof rice mixture.
6. Serve immediately.
Cooking Time: 40 minutes
Jollof Rice and Beans Combo
Experience the perfect blend of flavors with this popular West African dish. This Jollof Rice and Beans Combo is a staple in many Nigerian households, and for good reason – it’s easy to make and packed with flavor.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 can (15 oz) red kidney beans, drained and rinsed
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt to taste
– 1 tablespoon tomato paste
Instructions:
1. Cook rice according to package instructions.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
3. Add garlic, cumin, paprika, and salt. Cook for an additional minute.
4. Stir in tomato paste and cook for 1-2 minutes.
5. Add beans and stir to combine. Simmer for 10 minutes or until flavors have melded together.
6. Serve Jollof rice alongside the bean mixture.
Cooking Time: 25-30 minutes
One-Pot Jollof Rice with Beef
Jollof rice is a popular West African dish that’s perfect for a quick weeknight dinner. This one-pot recipe adds tender beef to the classic jollof rice, making it a satisfying meal that’s ready in under an hour.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups uncooked long-grain rice
– 2 cups water
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the rice, water, cumin, paprika, salt, and black pepper. Stir to combine.
5. Return the beef to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 25-30 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 40-45 minutes
Jollof Rice Stuffed Bell Peppers
Elevate your meal game with this vibrant and aromatic dish, where jollof rice takes center stage in bell peppers. This African-inspired recipe combines the warmth of spices with the sweetness of bell peppers.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked jollof rice (homemade or store-bought)
– 1/2 cup black beans, cooked and rinsed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix cooked jollof rice, black beans, cilantro, salt, and pepper.
3. Stuff each bell pepper with the rice mixture, leaving some space at the top.
4. Drizzle olive oil over the peppers and sprinkle with chopped jalapeño (if using).
5. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Smoky Jollof Rice with Grilled Fish
This West African-inspired dish combines the bold flavors of smoky jollof rice with the simplicity of grilled fish, making for a satisfying and flavorful meal.
Ingredients:
For the Smoky Jollof Rice:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
For the Grilled Fish:
– 4 fish fillets (any white fish works well)
– 2 tablespoons olive oil
– Lemon wedges for serving
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
3. Add smoked paprika, salt, and pepper; stir to combine.
4. Grill fish fillets for 4-5 minutes per side, or until cooked through.
5. Serve grilled fish atop smoky jollof rice.
Cooking Time:
– Rice: 20-25 minutes
– Grilled Fish: 8-12 minutes
Jollof Rice with Fried Plantains
This recipe combines the rich flavors of jollof rice with the crispy sweetness of fried plantains, perfect for a satisfying meal or snack.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 ripe plantains
– Vegetable oil for frying
Instructions:
1. Cook the rice according to package instructions using the water and vegetable oil.
2. In a separate pan, heat the oil over medium heat. Add the onion and garlic and sauté until softened.
3. Add the cumin, paprika, salt, and pepper. Stir well to combine.
4. Pour the spice mixture into the cooked rice and stir until combined.
5. Peel the plantains and cut into 1-inch slices.
6. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat. Fry the plantain slices until golden brown, flipping halfway through.
7. Serve the jollof rice alongside the crispy fried plantains.
Cooking Time: 30-40 minutes
Jollof Rice and Grilled Chicken Skewers
This recipe combines the bold flavors of West African jollof rice with the smoky goodness of grilled chicken skewers. Perfect for a quick and satisfying meal or as part of a larger gathering, this dish is sure to please.
Ingredients:
For Jollof Rice:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
For Grilled Chicken Skewers:
– 4 boneless, skinless chicken breasts, cut into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 10 wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large pot, combine rice, water, oil, onion, garlic, cumin, paprika, salt, and pepper. Bring to a boil; reduce heat and simmer for 20-25 minutes.
3. Meanwhile, thread chicken onto skewers. Brush with olive oil, garlic, lemon juice, salt, and pepper.
4. Grill skewers for 8-10 minutes, turning occasionally.
5. Serve jollof rice alongside grilled chicken skewers.
Cooking Time: 45-50 minutes
Coconut Milk Jollof Rice
Experience the flavors of West Africa with this creamy twist on a classic jollof rice dish, infused with the richness of coconut milk. This recipe is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups coconut milk
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups water
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
2. Add rice, cumin, salt, and pepper. Cook for 1-2 minutes, stirring constantly.
3. Pour in coconut milk and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Jollof Rice with Lamb and Raisins
This recipe combines the classic West African Jollof Rice dish with tender lamb and sweet raisins, creating a mouthwatering fusion of flavors.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 lb boneless lamb shoulder or shank, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 cup tomato puree
– 1 teaspoon curry powder
– Salt and black pepper to taste
– 2 tablespoons raisins
Instructions:
1. Cook the rice according to package instructions.
2. Heat oil in a large pan over medium-high heat. Add lamb and cook until browned, about 5 minutes.
3. Add onion, garlic, and ginger; cook until onion is translucent.
4. Stir in tomato puree, curry powder, salt, and pepper. Cook for 1 minute.
5. Add cooked rice to the pan and stir to combine with the lamb mixture.
6. Cover the pan and simmer over low heat for 10-12 minutes or until flavors have melded together.
7. Garnish with raisins before serving.
Cooking Time: 20-25 minutes
Quick Jollof Rice in a Rice Cooker
A flavorful and aromatic twist on traditional jollof rice, this recipe is perfect for busy weeknights or weekend gatherings. With minimal effort and just 25 minutes of cooking time, you’ll be enjoying a delicious one-pot meal.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 1 can (14 oz) diced tomatoes
Instructions:
1. Rinse the rice in a fine-mesh sieve until water runs clear. Drain and add to the rice cooker.
2. In a small bowl, mix oil, onion, cumin, paprika, salt, and black pepper. Pour mixture over the rice.
3. Add diced tomatoes and 2 cups of water to the rice cooker.
4. Cook on “White Rice” setting for 20-25 minutes or until water has been absorbed and rice is cooked.
Serve: Fluff with a fork and enjoy as a side dish or use as a base for other meals.
Jollof Rice with Spicy Turkey
This West African-inspired dish combines flavorful jollof rice with spicy turkey, perfect for a quick and satisfying meal. The combination of aromatic spices, tangy tomatoes, and tender turkey is sure to please.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 can (14 oz) diced tomatoes
– 1 lb boneless, skinless turkey breast, cut into bite-sized pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Vegetable oil for cooking
Instructions:
1. Cook rice according to package instructions using the water.
2. In a large skillet, heat 2 tbsp of oil over medium-high. Add turkey and cook until browned, about 5 minutes. Remove from heat.
3. In the same skillet, add chopped onion and minced garlic; sauté until softened, about 3-4 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
5. Add cooked turkey back into the skillet, stirring to combine with spices.
6. Combine cooked rice with diced tomatoes and stir-fry mixture. Serve hot.
Cooking Time: 25-30 minutes
Jollof Rice and Coleslaw Side Dish
Jollof rice is a popular one-pot dish from West Africa, with a flavorful tomato-based sauce. This recipe pairs it with a refreshing coleslaw side dish for a well-rounded meal.
Ingredients:
For the Jollof Rice:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
For the Coleslaw:
– 2 cups shredded cabbage
– 1 cup shredded carrot
– 2 tablespoons mayonnaise
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Cook rice according to package instructions.
2. In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add diced tomatoes, cumin, salt, and pepper. Stir well.
4. Add cooked rice to the pot; stir until coated with tomato mixture.
5. For coleslaw, combine cabbage, carrot, mayonnaise, vinegar, salt, and pepper in a bowl. Mix well.
Cooking Time:
– Jollof Rice: 20-25 minutes
– Coleslaw: 10-15 minutes
Serve the jollof rice with a side of coleslaw for a delicious West African-inspired meal.
Jollof Rice with Smoked Mackerel
This West African-inspired dish combines the rich flavors of jollof rice with the savory smokiness of mackerel. Perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 can (28 oz) crushed tomatoes
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 4 smoked mackerel fillets, flaked
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion, garlic, and ginger; cook until softened (5 minutes).
3. Add rice and stir to coat with the mixture.
4. Add water, crushed tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until rice is cooked.
5. Stir in flaked mackerel and cook for an additional 2-3 minutes.
6. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 35-40 minutes
Jollof Rice Pizza with Mozzarella
This recipe combines the bold flavors of West African jollof rice with the classic comfort of pizza, topped with melted mozzarella cheese. Perfect for a twist on traditional pizza night!
Ingredients:
– 1 cup cooked jollof rice
– 1/2 cup pizza sauce
– 8-10 inches pizza crust or naan bread
– 8 oz mozzarella cheese, sliced
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spread the jollof rice evenly over the pizza crust or naan bread.
3. Spoon the pizza sauce over the jollof rice, leaving a small border around the edges.
4. Arrange the mozzarella slices on top of the sauce.
5. Sprinkle with salt and pepper to taste.
6. Bake for 12-15 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 12-15 minutes
Jollof Rice and Fried Egg Breakfast Bowl
Start your day with a flavorful and nutritious breakfast bowl that combines the spices of West Africa with the comfort of a fried egg. This Jollof Rice and Fried Egg Breakfast Bowl is a twist on traditional morning meals that will keep you going all day long.
Ingredients:
– 1 cup uncooked jollof rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– 2 eggs
– Optional: scallions, diced tomatoes, or shredded cheese for garnish
Instructions:
1. Cook the jollof rice according to package instructions using the water and vegetable oil.
2. In a separate pan, heat the chopped onion over medium heat until translucent.
3. Add the cumin, coriander, salt, and pepper to the onion mixture and stir for 1 minute.
4. Crack in the eggs and cook sunny-side up or scramble as desired.
5. Serve the fried egg on top of the jollof rice mixture, garnishing with optional toppings if desired.
Cooking Time: 30-40 minutes
Jollof Rice with Spicy Goat Meat
This West African-inspired recipe combines the flavors of jollof rice with tender goat meat, adding a spicy kick. Perfect for a hearty and satisfying meal.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 lb goat meat (or substitute with beef or lamb), cut into bite-sized pieces
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2-3 Scotch bonnet peppers (optional), chopped
– Vegetable oil for frying
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large pan, heat oil over medium-high heat. Add goat meat and cook until browned, about 5 minutes.
3. Add onions, garlic, ginger, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes.
4. Add diced tomatoes and chopped Scotch bonnet peppers (if using). Stir well and cook for 10 minutes or until the sauce thickens.
5. Serve the goat meat mixture over cooked jollof rice.
Cooking Time: Approximately 30-40 minutes
Jollof Rice and Avocado Salad
This flavorful salad combines the popular West African dish, Jollof Rice, with creamy avocado and fresh herbs. Perfect for a quick lunch or dinner that’s both healthy and delicious.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 ripe avocados, diced
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat oil over medium heat. Add onion and cook until softened (3-4 minutes). Add garlic, cumin, paprika, salt, and pepper; cook for an additional minute.
3. Stir in cooked rice, mixing well with the spice mixture.
4. Combine diced avocado, chopped parsley, and lime juice in a bowl.
5. Serve Jollof Rice alongside the Avocado Salad.
Cooking Time: 30 minutes
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